Grilled Calamari with Parsley and Pickled Shallot Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
3 tablespoons sugar |
1/4 cup sherry vinegar |
3 shallots, thinly sliced |
1/2 fresno or thai chile, thinly sliced |
1 pound squid (12 bodies and 4 tentacles), cleaned |
4 tablespoons extra-virgin olive oil |
1 small bunch fresh flat-leaf parsley, leaves picked (about 2 3/4 cups) |
kosher salt and freshly ground pepper |
lemon wedges, for serving |
Directions:
1. 1. Preheat a grill to high heat. Heat the sugar, sherry vinegar, and 2 tablespoons water in the microwave until warm, about 1 minute. Add the shallots and chile to the vinegar and set aside for at least 10 minutes.
2. 2. Toss the squid with 2 tablespoons olive oil, salt, and pepper in a medium bowl. If using an outdoor grill, place the squid in a grill basket and press together to flatten. Alternatively, for indoor grill pans, weigh the squid bodies down with a cast-iron skillet or bacon press. Grill on both sides until cooked through, about 2 minutes per side. Slice the bodies into rings and divide evenly among 4 shallow bowls with the tentacles.
3. 3. Drizzle the remaining 2 tablespoons olive oil over the parsley in a medium bowl and toss with the shallots and vinegar. Season with salt and pepper. Mound the salad on the squid and spoon the vinegar over top. Garnish with a lemon wedge and serve.
4. Calories: 300
5. Total Fat: 16 grams
6. Saturated Fat: 2 grams
7. Total Carbohydrate: 20 grams
8. Protein: 20 grams
9. Sodium: 187 milligrams
10. Cholesterol: 264 milligrams
11. Fiber: 1 gram
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